Reduced-fat Bouillabaisse

Serves: 4

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Total Time: 60

Prep Time: 15

Cook Time: 45

• 900 gram(s) (2lb) mixed fish fillets and shellfish, eg whiting, John Dory, red mullet, cooked, peeled prawns and mussels (see Cook's Tip)
• 1  onion
• 1  leek
• 2  celery sticks
• 2  garlic cloves
• 397 gram(s) can chopped tomatoes or 225g fresh tomatoes
• 1 pinch(es) saffron
• 45 ml (3tbsp) olive oil
• 1 strip(s) pared orange rind
• 15 ml (1 level tbsp) sun-dried tomato paste
• 2.5 ml (1?2 level tsp) fennel seeds
• 1.1 liter(s) (2 pints) fish stock
• Salt and ground black pepper
• 45 ml (3 level tbsp) chopped mixed fresh parsley and thyme

Method

1. Cut fish into bite-sized pieces.
2. Slice onion, leek and celery, then crush the garlic. Remove skin and seeds from the fresh tomatoes; roughly chop. Place saffron in a bowl and pour over 150ml (1/4 pint) boiling water.
3. Heat the oil in a large pan, add the onion, leek, celery and garlic and cook for about 5min or until beginning to soften. Add the tomatoes, rind, tomato paste and fennel seeds; cook for 1-2min. Add the fish stock with the saffron and its liquid, then season to taste. Bring to the boil and simmer for about 30min, then adjust seasoning if necessary.
4. Add fish and mussels (not the prawns) and cook for about 5-6min until fish is just cooked and the mussels have opened (discard any closed ones). Stir in the herbs and prawns, then serve.
5. SERVE WITH... French bread.
6. COOK'S TIP We've reduced the calories by cutting down the amount of oil used in the recipe. If you use mainly white varieties of fish rather than the oily type, it will also help to keep the calorie count lower.

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